Zucchini Bread

Zucchini Bread

Zucchini Bread is one of the easiest breads to make.

With zucchini season in full swing here I found myself with 3-4 inch thick zucchini and about 7 inches long.

It the garden really seems to be doing very well this year. And no recipe can be beat when you are using home made ingredients.

I love making all kinds of bread.

When I get in the groove for making something I tend to get on a roll.

This 10 ingredient Zucchini Bread is more than easy enough to make.

These are the INGREDIENTS you will need:

• 1½ cups all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon baking soda
• ⅛ teaspoon baking powder
• ½ cup canola oil
• 2 large eggs, lighten beaten
• 1 cup sugar
• 1½ teaspoons pure vanilla extract
• 1 pound zucchini, coarsley shredded

These are the INSTRUCTIONS for preparation:

• Butter an 8½-by-4½-inch loaf pan and coat it with sugar.
• In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder.
• In a medium bowl, whisk the canola oil with the eggs, sugar and vanilla.
• Add the shredded zucchini. Stir the zucchini batter into the dry ingredients.
• Pour the zucchini bread batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the zucchini bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.

NOTES

The zucchini bread can be frozen for up to 2 months or refrigerated for up to 5 days.

There is nothing required for this recipe you don’t already have at home if you keep your pantry stocked.

The fresh zucchini is all you will need to have on hand. And when it comes from your own garden it tastes even better.

I usually make separate batches when I prepare bread. I don’t know how necessary that is.

But I have been disappointed when I just make a huge batch of baked goods before. The amounts can change. Often you need to adjust your wet ingredients.

When I make each new batch as the prior one is baking, my little helpers can help with the measuring and mixing. And it gives us much more time to bond and laugh as we go.

I find that my bread recipes typically make 2 large loaves, or 4 individual size loaves.

And the smaller loaves are great to put in baskets along with jams, butter, and nuts or different flavor naking chips.

My neighbors will sometimes come and help me harvest the veggies from the garden.

I have even had them volunteer to help me bake my goodies.

I love to send a nice basket of baked goods and homemade canned preserves and freshly made butter.

The smiles and genuine happiness I can add to their lives just warms my heart.

We are a close neighborhood of seniors and parents of young kids.

We share our blessings and talents.

I will be spending all day tomorrow with my mixer and oven.

Do you have those problems of having too many veggies or fruits and flowers from your garden too?

What else do you make with excess zucchini?

Zucchini Bread

With zucchini season in full swing here I found myself with 3-4 inch thick zucchini and about 7 inches long. 

4.67 from 3 votes

Print Pin Rate

Course: Bakery

Cuisine: American

Keyword: fall, garden

Method: Bake

Skill Level: Basic

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour 20 minutes

Adjust Servings: 12

Calories: 220kcal

Author: Marilyn

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Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon baking soda
• ⅛ teaspoon baking powder
• ½ cup canola oil
• 2 large eggs, lighten beaten
• 1 cup sugar
• 1½ teaspoons pure vanilla extract
• 1 pound zucchini, coarsley shredded

Instructions

• Butter an 8½-by-4½-inch loaf pan and coat it with sugar.
• In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder.
• In a medium bowl, whisk the canola oil with the eggs, sugar and vanilla.
• Add the shredded zucchini. Stir the zucchini batter into the dry ingredients.
• Pour the zucchini bread batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the zucchini bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.

Notes

The zucchini bread can be frozen for up to 2 months or refrigerated for up to 5 days.

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1Slice | Calories: 220kcal (11%) | Carbohydrates: 32g (11%) | Protein: 4g (8%) | Fat: 9g (14%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 30mg (10%) | Sodium: 260mg (11%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 400mg (40%) | Iron: 0.1mg (1%)

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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